Spicy Black Bean Salad with Chicken & Roasted Cumin Vinaigrette
main dishes

Spicy Black Bean Salad with Chicken & Roasted Cumin Vinaigrette

Roast chicken does double duty when leftovers become a main dish salad the next day with the addition of black beans, tomatoes and corn. Cat Cora's Roasted Cumin Vinaigrette adds lively flavor to the salad.
  • 20m

    prep time

  • 278

    Calories

  • 18

    Ingredients

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Ingredients

6

Servings

Roasted Cumin Vinaigrette

Spicy Black Bean Salad with Chicken

  • 12 ounces cooked chicken, cut into thin strips (about 3 cups)
  • 8 ounces cherry tomatoes, quartered
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup chopped red bell pepper
  • 1 cup fresh canned corn kernels Substitutions available
    • frozen corn kernels
  • 1 package (10 ounces) torn Romaine lettuce
  • 1/2 cup chopped red onion

Instructions

  • For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended

  • For the Salad, toss all ingredients except lettuce in large bowl until well mixed. Add vinaigrette; toss gently until well coated. Divide lettuce among 6 plates. Top each with about 1 cup of the bean salad

Nutrition information (per Serving)

Reviews

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